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filingDate 2019-11-14-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fd149797fd049a5a236e0f66b1d8a88f
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publicationDate 2021-08-31-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber BR-112021010855-A2
titleOfInvention FOOD COMPOSITION, PROCESS FOR MANUFACTURING A COMPOSITION AND USE OF HYDROLYZED PROTEIN
abstract FOOD COMPOSITION, PROCESS FORn MANUFACTURE A COMPOSITION AND USE OF HYDROLYZED PROTEIN. Compositionnfoodstuff in the form of an oil-in-water emulsion, comprising: 65 ton85% by weight of vegetable oil, water, hydrolyzed protein selected fromngroup comprising of pea protein, lentil protein,nchickpea protein, lupine protein and mixtures thereof, innthat the composition is free of egg-derived ingredients.
priorityDate 2018-12-06-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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